Kid-Friendly Blender Banana Spinach Muffins
Easy, kid-friendly banana spinach muffins make the perfect breakfast or snack during busy weeks. They're naturally sweetened, packed with sneaky veggies, and freezer-friendly for nutritious muffins any time!
Servings 10 muffins
Calories 177cal
Ingredients
- 2 eggs
- 2 medium to large extra ripe bananas (with LOTS of brown spots)
- ¼ cup (78g) pure maple syrup or honey
- ⅓ cup (80g) dairy free milk of choice (I used almond milk)
- 3 cups fresh spinach
- 1 teaspoon vanilla extract
- 1 cup (112g) packed blanched almond flour
- 1 cup (92g) oat flour, gluten free if desired
- ¼ cup (30g) flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional:
- 2 tablespoons hemp seeds
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins). Spray the inside of the muffin liners with nonstick cooking spray so the muffins do not stick to the liners.
- Add the eggs, bananas, maple syrup/honey, dairy free milk, spinach and vanilla extract to a large, high powered blender and blend on high for 1 minute or until completely smooth. Set aside.
- In a large bowl whisk together the almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Pour the blended wet ingredients over the dry ingredients and mix with a wooden spoon until well combined. Feel free to stir in hemp hearts, if using. Divide the batter between the muffin liners. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Notes
There is an option to blend the dry ingredients into the wet ingredients, but I prefer blending the wet ingredients and then stirring them into the dry ingredients. I find that the muffins have a better consistency this way.
If you want to use oats instead of oat flour, feel free to blend 1 1/4 cups of oats right in with the liquid ingredients. This skips the step of having to make your own oat flour if you are out.
I've made these without any sweetener and found them to be a little bland, however, if you want to reduce the sweetener you can do 2-3 tablespoons instead of 1/4 cup. The best way to keep these perfectly sweet is to use EXTRA RIPE bananas!
These muffins can also be made without the spinach and they're fabulous!
Nutrition
Serving: 1muffin | Calories: 177cal | Carbohydrates: 22.1g | Protein: 6g | Fat: 8.3g | Saturated Fat: 0.7g | Fiber: 3.8g | Sugar: 7.5g